Design Your Own Chocolate Cookie

Portions:5 dozen cookies
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Ingredients

  • 1 cup butter softened
  • 1 cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour
  • ½ cup HERSHEY’S Cocoa
  • 1 teaspoon baking soda

Instructions

  • Heat oven to 375 F.
  • Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy.
  • Add eggs; beat well.
  • Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended.
  • Drop by rounded teaspoons onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until set.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.

Notes / Tips / Wine Advice:

VARIATIONS:

CHOCOLATE CHOCOLATE CHIP COOKIES:
Add 2 cups (one 12 or 11.5-pkg.) HERSHEY’S Semi-Sweet, MINI CHIPS, SPECIAL DARK or Milk Chocolate Chips to basic chocolate batter. MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz. pkg.) HERSHEY’S MINI KISSES Milk Chocolates to basic chocolate batter.
MINT CHOCOLATE CHIP COOKIES:
Add 1-2/3 cups (10-oz. pkg.) HERSHEY’S Mint Chocolate Chips to basic chocolate batter. CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz. pkg.) HERSHEY’S Vanilla Milk Chips to basic chocolate batter.
CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS:
Add 1-2/3 cups (one 10 or 11-oz. pkg.) REESE’S Peanut Butter or REESE’S Peanut Butter and Milk Chocolate Chips to basic chocolate batter.
CHOCOLATE COOKIES WITH TOFFEE:
Add 1 to 1-1/4 cups HEATH BITS ‘O BRICKLE Toffee Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter. Lightly grease or paper-line cookie sheets.
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Course Chocolate / Coockies / Biscuit